Chicken Pot Pie

This is Kelli Kerns’s Savory Chicken Potpie from the old Zion cookbook (can we just abbreviate “ZC” and “OZC”?). It’s a favorite and on the menu for CD this week.
1 cup baby carrots

1 medium onion, cut into thin wedges

1 cup fresh mushrooms, sliced

2 cups potatoes, cut up

1/2 cup frozen peas

1/4 cup butter

1/2 cup flour

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon ground sage

1/8 teaspoon pepper

1 14-ounce can chicken broth

1/2 cup milk

1/3 cup dry white wine

3 cups chicken, cooked and diced

1/3 cup slivered almonds, toasted

* Pie crust from the refrigerator section (I think I use Pilsbury).

In a large saucepan, cook carrots, onions, and potatoes in boiling water for 7 minutes. Add mushrooms and peas; reduce heat until tender. Drain in colander. In the same saucepan, melt butter, stir in flour, herbs, andspices. Add chicken broth and milk all at once. Cook and stir until thick and bubbly. Stir in wine. Add cooked vegetables, chicken, and almonds. Pour mixture into a 9 x 13 baking dish. Place pie crust over dish, flute edges, and cut slits in top. Bake at 400 degrees for 20 minutes or until golden. Let stand for 5 minutes before serving.

* Kelli gives a recipe for pastry for the top instead of the pie crust. I’m sure it’s delish, but I’ve never tried it. I  usually bake this in a pie plate with a double crust, but there is a lot of filling, so I either half the recipe or make 2.

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